Hot Creamy Sausage Dip

1 pound hot bulk sausage

5 green onions, chopped, divided

1 cup sour cream

1/2 cup mayonnaise

1/4 cup grated parmesan cheese

2 ounces chopped pimentos, drained

Preheat oven to 350�F.

In large skillet over medium heat, brown and crumble sausage until no longer pink. Remove from heat, drain off drippings and add all remaining ingredients except one green onion. Pour into one quart baking dish. Bake 20 to 25 minutes until bubbly.

Garnish with remaining chopped green onion. Keep warm, and serve with sesame or wheat crackers. Refrigerate leftovers. Can be reheated for later serving.

Serves 8 to 10.

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